Vegan Chocolate Tart
Serves 6
Ingredients
1 can coconut milk
400g dark chocolate
200g Cashews
200g Dates
1 tsp sea salt
1 punnet berries of your choice (optional)
Method
Place nuts and dates in a food processor and blitz for about 30 seconds. Pick some up in your hand and press together, if it’s not sticking then add a tiny bit of olive oil and blitz again. Once it’s sticky, spoon into a lined, round cake dish and press with your hands to form a base. This mixture makes enough to go up the sides too if you wish. Place in the freezer. Pour coconut milk and chocolate into a pot on a low heat. Make sure you don’t leave it and stir constantly. Once all melted, whisk to remove any clumps and remove from the heat. Take the base out of the freezer and pour the chocolate mixture in. Put back in the freezer for an hour at least. When it’s ready to serve, sprinkle on sea salt and berries.